Chipotle Chicken Burrito Bowl Knock-off

Categories: Ben favorites, chicken, main dish

Ingredients

• For the Chicken Marinade:
• 5 Boneless Skinless Chicken Breasts Halves
• 1/2 a Lime, juiced
• 1/4 cup garlic-infused olive oil
• 1 packet homemade taco seasoning (find recipe in "seasonings: tag)
• 1/2 teaspoon tomato paste
• For the Rice:
• 2 cups long grain rice
• 3.5 cups water
• 2 tablespoons butter
• 2 teaspoons salt
• 1/2 lime
• 1 teaspoon coriander
• For the Burrito Salad toppings:
• sliced bell peppers any color combo
• diced tomatoes
• diced green onions (green parts only)
• corn
• black beans (rinsed and drained)
• Romaine lettuce, chopped
• small bunch of cilantro chopped
• sour cream

Directions

1. sh rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The lime will be added later before serving.

2. In a medium bowl Mix the halved chicken breasts with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes-3 days.

3. Heat a grill, griddle over medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside. (I cut the chicken into strips and heated it on our electric griddle. It worked well but I should have made a tinfoil barrier to prevent grease splatters).

4. While the chicken is on the grill, chop all of the veggies and salad.

5. After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with salt and the juice of half a lime. Spoon the rice into bowls, top with salad mixture.

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